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Heat a large skillet over medium high heat.
Melt the butter with the olive oil in the pan.
Add the shallots and cook until starting to soften, 2-3 minutes. Reduce heat to medium. Add the garlic and sauté for about 30 seconds, until garlic is fragrant.
Add the wine, salt, red pepper flakes and black pepper and bring to a simmer. Let wine reduce by half, about 4-5 minutes.
Add the shrimp and sauté for 2-4 minutes, until pink and cooked through. Remove from heat and stir in parsley and lemon juice.
Serve over pasta, rice, or with crusty bread.